Classic Pot Roast with Garlic-Thyme Gravy
Serves from 6 to 8
- 1 3-4 lb. James Ranch chuck roast
- 3 tablespoons vegetable oil or beef fat
- ¼ cup all purpose flour
- 2 Tbsp. tomato paste
- ½ cup dry white wine
- 2 cups of low-sodium beef broth (preferably homemade)
- 1 Tbsp. Worcestershire sauce
- 2 cups sliced onions
- 6 garlic cloves chopped
- 6 medium carrots, peeled and cut into 2 to 3 inch pieces
- 3 large celery ribs, cut into 2 to 3 inch pieces
- 3-4 sprigs of fresh thyme
- 2 bay leaves
INSTRUCTIONS
- Heat oil in a sauté pan over medium-high heat. Brown roast on all sides, 10 minutes total. Transfer roast to a 4 to 6 qt. slow cooker.
- Stir flour into pan; cook 1 minute. Add tomato paste and cook 1 minute more.
- Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any browned bits.
- Transfer broth mixture to the slow cooker; add onions, carrots, celery garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender on high-heat setting for 4 hours or on low-heat setting for 7 hours.
- Discard thyme sprigs and bay leaves before serving.
(via adjusted from Cuisine at Home magazine)
